# Components:
→ Beans
01 - 2 tablespoons olive oil
02 - 4 garlic cloves, thinly sliced
03 - 2 (15-ounce) cans cannellini beans, drained and rinsed (or 3 cups cooked beans)
04 - 1/2 teaspoon crushed red pepper flakes (optional)
05 - 1/2 teaspoon kosher salt
06 - Freshly ground black pepper, to taste
→ Greens
07 - 6 cups winter greens (kale, Swiss chard, or collard greens), tough stems removed and leaves chopped
08 - 1/2 cup low-sodium vegetable broth (or water)
09 - Zest and juice of 1 lemon
→ Garnish
10 - 2 tablespoons chopped fresh parsley (optional)
11 - Extra olive oil, for drizzling
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 to 2 minutes until fragrant and beginning to turn golden.
02 - Add cannellini beans, crushed red pepper flakes, kosher salt, and black pepper. Cook gently for 2 to 3 minutes, stirring carefully to avoid crushing the beans.
03 - Stir in chopped winter greens and vegetable broth. Cover and cook for 5 to 7 minutes, stirring occasionally, until greens are wilted and tender.
04 - Remove lid and cook for an additional 2 to 3 minutes to evaporate excess moisture.
05 - Stir in lemon zest and juice. Adjust seasoning to taste.
06 - Transfer to serving plates or bowl, garnish with parsley and drizzle with olive oil. Serve warm.
